Remember the smell of home made bread? Coming home from school to fresh bread and molasses was a great treat. Mom always made great bread!
My grandmother O'Brien made wonderful bread, three buns in a round pan. Nan knew the piece of wood needed to bake the bread to perfection. The stove was stoked winter and summer, on the hottest days, because bread was such an essential part of the diet. The thick slices were eaten with molasses or jam.
We didn't know what store-bought bread was when we were young and many of our friends were the same. The sandwiches we took to school were made of homemade bread. As we grew up, eventually some classmates had store-bought or baker's bread for sandwiches. That bread became a status symbol and we wanted it too. Baker's bread became the sandwich bread taken to school.
When we married, neither Rick nor I made bread so baker's bread was the standard fare at our house. Over the years, I stopped eating bread for the most part, a few slices a month were the most I ever ate. Rick was the bread eater.
Then we discovered it! When his father was sick, Rick visited his parents. While he was gone, I put the loaf of bread in a cool place and forgot it. Six weeks later, I discovered the bread, just as fresh as the day it was bought. Anyone who makes bread knows how quickly it will dry out and go bad. What is added to the baker's bread to preserve it? Scary thought indeed!
White bread with wheat germ
Thus began the quest for the perfect homemade bread. A new mixer with a dough hook and a variety of flour later and we have it. Three small loaves of bread per batch, made to order, rye, twelve grain, whole wheat or white with wheat germ. It is delicious and we know what is in it. Rick has perfected the process, a mix of ingredients, chemistry and skill or sometimes luck.
Maybe I will become a bread eater again.